Panzanella is an Italian salad made from stale bread.
… bear with me. It’s much nicer than it sounds – especially this Peppadew panzanella! Hopefully the photos will convince you of that. It’s also great for disorganised people, because it actually requires that you use slightly old bread. Hallelujah!
As well as chunks of stale bread, this Peppadew panzanella has juicy tomatoes, capers, red onion, and a seriously tasty dressing made with basil pesto and olive oil. Aaaand, as if that wasn’t enough, it’s taken to the next level with the addition of spicy Peppadew peppers. I’m sure you’ve heard me rave about these babies about a million times before, but just in case you’re not familiar, they’re slightly sweet and slightly spicy, and they go beautifully with the other flavours in this panzanella. Salty capers, herby pesto, juicy tomatoes… this salad has a bit of everything.
One of my favourite things about panzanella is that it makes use of old bread that might otherwise be wasted. We don’t eat bread that often in my house, so whenever I buy a loaf (often just to make breadcrumbs!), it can be a real chore to get through it. Panzanella helps use up a good amount of bread in one delicious swoop. It’s actually better to use stale bread, so it’s perfect for those of you who buy stuff like bread and then don’t actually get around to using it for a few days…
This Peppadew panzanella is the perfect summery dish, but the bread makes it nice and filling too, unlike salads that are 90% leaves.
If you want to give this Peppadew panzanella a try, Peppadew® products are stocked in Waitrose, Tesco, Morrisons,
- 150 g stale bread (~ 1/2 a fairly small loaf, ideally a rustic loaf)
- 1/2 red onion, thinly sliced
- ~ 10 cherry tomatoes, halved or quartered
- 1 large tomato, diced
- 1 1/2 tbsp capers
- 10 pieces Peppadew piquante peppers (mild or hot), roughly chopped
- Small bunch fresh basil, chopped
- 1 tbsp basil pesto
- 1 tbsp white wine vinegar
- 2 tbsp extra virgin olive oil
- 1/8 tsp crushed chilli flakes (optional)
- Black pepper
Cut the bread into chunks, and place in a large mixing bowl. Add the thinly sliced red onion, cherry tomatoes, large diced tomato, capers, Peppadews, and some fresh basil.
In a small bowl or jar, combine the basil pesto, white wine vinegar, olive oil, and crushed chilli flakes (if using). Add a generous pinch of salt and pepper, and mix well to combine.
Drizzle the dressing over the panzanella, and mix thoroughly until the chunks of bread are coated in the dressing.
Serve lightly chilled.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for one third of the recipe.